The secret’s in the sourdough...

We’ve been delighted with the response that our new recipe loaves have received. A recent independent taste panel showed that 74% of coeliacs* preferred our new recipe breads to Juvela.

So just how have we been able to improve the taste and texture of our bread to bring you our best-ever gluten-free loaves? We think at least some of this success is due to the addition of sourdough to all of our new recipe breads.

Sourdough is the oldest form of leavened bread, thought to have been discovered accidentally over 6000 years ago. Bread production continued to rely on the use of sourdough as a leavening (raising) agent for most of human history, with the use of baker’s yeast dating back less than 150 years.

Sourdough is an extremely uncomplicated mixture in which many more complicated biological processes take place. Sourdough is made from flour and water which is allowed to ‘ferment’ over a long period, during which further flour and water is added. The naturally occurring yeasts and bacteria present within the flour produce gas that helps the dough to rise whilst also providing a distinctive ‘artisan-style’ loaf with a freshly-baked texture.

Many food scientists also argue that this long fermentation process makes sourdough a more nutritious option too. The lactic acid produced during the fermentation process allows the body to more readily absorb important nutrients including iron, zinc and magnesium, folic acid and B vitamins. The starches present in sourdough also appear to be more slowly digested and converted in to sugar, slowing the release of glucose into the bloodstream.

At Glutafin, our sourdough mixture is made from rice flour and water. In order to cope with the demands of large scale production and counteract the lack of gluten, we use varying amounts of sourdough alongside a a range of additional, carefully selected starches, proteins and fibres to ensure our bread provides a unique great taste and texture, unlike other gluten-free breads you have tasted before.

*74% preferred the new Glutafin long life breads to current key competitor bread recipes. Based on independent taste tests which compared 12 long life breads (6 Glutafin and 6 Juvela) in March 2016 with a sample of 105 people diagnosed with coeliac disease

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